Apricot Oat Muffins Recipe

Name: Apricot Oat Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 c. orange juice; 1 c. dried apricots, chopped; 1/4 c. brown sugar; 1 c. oat bran; 1/4 c. wheat germ; 3/4 c. whole wheat flour; 2 tsp. baking powder; 2 Tbsp. sunflower oil or vegetable oil; 1/2 c. skim milk; 1 egg

Servings: persons

1/2 c. orange juice
1 c. dried apricots, chopped
1/4 c. brown sugar
1 c. oat bran
1/4 c. wheat germ
3/4 c. whole wheat flour
2 tsp. baking powder
2 Tbsp. sunflower oil or vegetable oil
1/2 c. skim milk
1 egg

1
In a small saucepan, heat orange juice until boiling.
2
Mix in apricots and brown sugar.
3
Remove from heat and cool slightly. Combine oat bran, wheat germ, whole wheat flour and baking powder. Set aside.
4
In a mixing bowl, beat together oil, skim milk and egg.
5
Add dry ingredients and apricot/orange juice mixture; mix until just moistened.
6
Fill greased muffin tin or cupcake papers 2/3 full.
7
Bake at 400u00b0 for 15 minutes or until golden brown. Makes 12 muffins.
8
Contains 135 calories per muffin.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. orange juice, 1 c. dried apricots, chopped, 1/4 c. brown sugar, 1 c. oat bran, and more.

Yes, Apricot Oat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Oat Muffins

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